Effects of Flavor and Texture on the Desirability of Cheddar Cheese during Ripening.
- Published in:
- Food Science & Technology Research, 2014, v. 20, n. 1, p. 23, doi. 10.3136/fstr.20.23
- By:
- Publication type:
- Article
Works by Ai Suzuki-Iwashima
Results: 2
1
2
Effect of Linoleic and Linolenic Acid Contents on the Oxidation Stability of Interesterified Fats under Rancimat Test Conditions.
- Published in:
- Journal of Oleo Science, 2024, v. 73, n. 9, p. 1135, doi. 10.5650/jos.ess24017
- By:
- Publication type:
- Article